FIELD: physics.
SUBSTANCE: method involves the action of vibratory movements of an indenter with selected amplitude and frequency of vibrations, which are set in accordance with the control sample, on the analysed sample for a defined period of time, at the end of which the sample breaks up and loses its shape. The vibratory movements of the indenter are generated by the rotation of a cam through shafts and a transmission mechanism from a source of rotational movements.
EFFECT: method is valuable not only in laboratory conditions, but at production facilities with fast obtaining of results and clarity of said results.
2 tbl, 2 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR FORMING PRODUCTS BY THREE-DIMENSIONAL LAYER PRINTING WITH EXPOSURE OF MICROWAVE ELECTROMAGNETIC FIELD AND ULTRASOUND | 2017 |
|
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| METHOD OF TESTING POLYMER COMPOSITE MATERIALS FOR IMPACT RESISTANCE | 2020 |
|
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| METHOD OF INCREASING EFFICIENCY OF HARDENING CARBON-FIBER REINFORCED POLYMER COMPOSITE MATERIAL WITH MICROWAVE RADIATION AND ULTRASOUND | 2018 |
|
RU2684378C1 |
| METHOD FOR ULTRASONIC CONSOLIDATION OF COMPOSITE PRODUCTS | 2023 |
|
RU2819289C1 |
| METHOD OF DETERMINING ADHESION AND COHESION RESISTANCE OF METAL COATINGS | 2019 |
|
RU2717260C1 |
| "DETSKIE" NUTRIA MEAT VIENNA SAUSAGES AND THEIR PRODUCTION METHOD | 2012 |
|
RU2533915C2 |
| DEVICE FOR FINISHING FLAT ANNULAR SURFACE OF WEDGE BOLTS | 0 |
|
SU1743836A1 |
| SEMI-SMOKED SAUSAGE OF NUTRIA MEAT | 2012 |
|
RU2515032C2 |
| "ZAVOLZHSKAYA ORIGINALNAYA" COOKED STUFFED SAUSAGE OF NUTRIA MEAT AND SUCH SAUSAGE PRODUCTION METHOD | 2013 |
|
RU2534269C2 |
| METHOD FOR PRODUCTION OF BROILER CHICKEN MEAT SEMI-PRODUCTS | 2014 |
|
RU2561266C1 |
